These cook­ies have their own fan club. When we’ve run out of them at our café in West Lon­don, protests have started. Se­ri­ously, these cook­ies are pretty good. That’s why I’ve given you a recipe that makes 18, be­cause they dis­ap­pear be­fore your very eyes.

Friday - - Food -

Makes 18

120g/1⅓ cups oat flour

60g/½ cup co­conut flour

180g/2¼ cups gluten-free oats

½ tsp bi­car­bon­ate of soda

225g/1 cup plus 2 tbsp co­conut palm su­gar 1 tsp Hi­malayan pink salt

3 tsp vanilla essence

150g/¾ cup co­conut oil, melted

3 or­ganic, free-range eggs, beaten 105g/⅔ cup su­gar-free dark/bit­ter­sweet choco­late, cut into small squares

Pre­heat the oven to 200°C and line two bak­ing trays with parch­ment pa­per. In a large mix­ing bowl, mix the flours, oats, bi­car­bon­ate of soda, su­gar and salt to­gether. In an­other bowl, mix the vanilla essence and co­conut oil to­gether. Slowly mix the liq­uid mix­ture into the dry mix­ture. Then slowly stir in the beaten eggs. Fi­nally, add the choco­late, and, us­ing your hands, mix it in. Roll a dessert­spoon of the cookie dough into a small ball and place on a bak­ing tray. Re­peat this step un­til you’ve used up all the mix­ture, mak­ing sure you leave quite a bit of space be­tween each ball.

Us­ing the back of a fork, flat­ten each ball slightly. Bake in the oven for 12–15 min­utes, un­til golden brown. Then leave to cool (re­mem­ber they cook more as they cool down).

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